Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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In the last 30 years, the use of food additives has been increased in huge amount. In present situation, over 200,000 tonnes of additives are used per year. It is estimated that, today, about 75% of western diet is made up of processed food and each person is consuming 3.6–4.5 kg of food additive per year. With the increase in the consumption of food additives, there is a concern with the various physical and mental disorders. More concern is with the effect of additives on children as consumption of additives is related to hyperactivity and hypersensitivity. Synthetic additives should be avoided more due to their potential toxic effect. Consuming excessive additives causes various adverse reactions like gastrointestinal problem, respiratory disorder, and neurological adverse reaction. Worldwide, there is a search for new and safe additive from natural sources to prevent spoilage of food with no adverse effect on human being. The demand for probiotic functional food is increasing day by day due to awareness of consumer about the impact of these foods on human health. There is a continuous development and reduction of the need of chemical additives. There are huge number of natural compounds present in nature that are still unknown. These natural compounds have a tremendous potential to act as new safe food additive. Synthetic food additives can react with the cellular components that lead to various effect on human health. If we have to use additives in food, then we should try to use the natural one which has minimum effect. Otherwise, we should use those additives that are generally recognized as safe (GRAS), and if they are not of GRAS category, then the ADI should not be exceeded. Before purchase of food the ingredient, it should be checked to avoid the foods containing artificial additives.